The skilled bakers at KoDee Cakes specialize in one-of-a-kind cakes and cupcakes, which they make by hand using fresh ingredients. Bakers make exact replicas of your parents' wedding cake for an anniversary, or cartoon characters made from fondant and flour for when Huckleberry Hound is elected president. The bakers are also happy to accommodate diet requests, including vegan, gluten-free, and fresh fruit options.
But it doesn't stop there at just cakes: they also craft cookies, pies, cobblers, and cupcakes in flavors such as snickerdoodle, almond raspberry, banana foster, death by chocolate, butterscotch, and salted caramel. There's even savory fare available, such as bread fresh from the oven, sandwiches, and specially made dinners such as shrimp and grits.
Dessert becomes a guilt-free treat at Sweet Indulgence Mini Dessert Bar. Each dessert is downsized to just the right size, and is custom-made from scratch with locally grown, organic ingredients. Served inside miniature shot-glass dishes, the small servings pack major flavor and offer a taste familiar desserts with a twist. For instance: the strawberry shortie layers fresh strawberry sauce amid rich red-velvet cake, strawberry cheesecake, and whipped topping. Splashes of vodka or champagne in certain desserts also entice adults who are tired of baking entire six-packs into birthday cakes.
The designers at Cheesecake Boutique and Flowers are masters of culinary disguise. They sculpt cheesecake into the shape of flower petals and arrange it inside coconut shells, creating lifelike blooms that only reveal themselves to be creamy, sweet desserts when eaten. Patrons can choose from a wide array of flavors such as macadamia nut, apricot, rum, and caramel fudge.
At the helm of Baltimore Cakery—a certified-green bakery—skilled chef and co-owner Jill uses all-natural European butter and organic ingredients to create a menu of decadent and beautifully adorned cakes tailored to client’s preferences and dietary restrictions. Rich dark-chocolate ganache and absinthe infuse two layers of velvety chocolate cake in the 9-inch Raven ($18), named in honor of the Baltimore Ravens, Edgar Allan Poe, and the boozy tendencies of birds. Iced buttercream and wasabi croquants crown four 9-inch layers of peach and ginger-hinted cake in the Peaches B. Demented ($30), and a quarter sheet of Little Italy ($35) attacks taste buds with cinnamon-dusted cannoli cream and cream-cheese icing. The sweetsmiths also churn out flaky crust creations, including the Pleasant Living pie ($16)—spiced sweet potatoes and cream cheese atop a graham-cracker crust—and concoct cupcakes by the dozen ($24) to share with 11 friends or pelt at 11 hungry zombies. Customers with dietary restrictions may request gluten-free and vegan options.
Pastry chef Ruby blends up batches of vegan organic batter and swirls fluffy vegan buttercream frosting to create cupcakes, mini cupcakes, and cakes. Classic flavors enliven a menu of animal-friendly delights including carrot, apple, and chocolate cake paired with buttercream flavors such as cool mint, vanilla, and peanut butter. Ruby's also offers catering for any special occasion, from weddings to baby showers to July-o-ween, brightening up dessert tables with a colorful range of sugary peaks and icing-filled valleys.
Situated in historic Mt. Vernon, Sweet Bakery Baltimore bakes up daily delights of sweet-tooth satiation, seen in the city’s finest hotels and on Food Network’s Cupcake Wars. Piping-hot sweet-treat selections include the perennial favorite morning buns—croissant dough rolled in cinnamon and sugar and baked in a muffin cup, similar to the process of primping beauty-pageant contestants ($2.75). Nearly 20 varieties of pie assemble for duty in a spectrum of fruit flavors, including apple crumb ($17.95), pumpkin ($17.95), strawberry rhubarb ($20.95), and blackberry peach ($20.95). Or sample the selection of croissants, served traditionally ($2), glazed in chocolate ($2.25), or pinned together with toothpicks to resemble the Arc de Triomphe. Meanwhile, simple and dressy cupcakes ($2–$2.50) jostle for shelf space beside classic sugar-purveyors such as cookies ($0.60 each, or two for $1), muffins ($2.75), and danishes ($2).